Buying food items in cans lack in nutrients and are usually loaded with preservatives and salts in today’s markets. The process of freshness goes from fresh vegetables and fruits, to frozen goods, and down to canned goods. Being last on this list, these canned items are slowly becoming obsolete.
When the canned foods go through the cooking process, heating destroys about one-third to one-half of the Vitamins A, B1, B2 and C. And when they are stored, losing an additional 5% to 20%. But the remaining vitamins only decrease their values slightly.
A lot of produce when picked for harvest will begin to lose much of its nutrients. If it is handled right and canned speedily, it can be more than or as nutritious as fresh fruit or vegetable. This fresh harvest will lose half or more of its vitamins with the first fourteen days: but if not kept chilled or cured, the fresh vegetable or fruit will lose nearly half of its vitamins within a couple of days. The common consumer is advised to consume a variety of food types each day as compared to only one type of food.
The thing to remember is everything depends on the time between the harvesting and the canning and freeing process. Generally, the vegetables are picked immediately and taken to canning or freezing divisions when their nutrient contact is at its peak. How the food is canned affects the nutrient value also. Vegetables boiled for longer than necessary and in big amounts of water recede much of their nutritional content as likened to those only thinly cooked.
When we get fresh fruit or vegetables at the farm, they are always more nutritious than canned or frozen – and this is the truth. Buy at least frozen, if you can’t afford to buy fresh.
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